PENGARUH KOMPOSISI UDARA RUANG PENYIMPANAN TERHADAP MUTU JERUK SIAM BRASTAGI (Citrus nobilis LOUR var Microcarpa) SELAMA PENYIMPANAN SUHU RUANG
ABSTRACT: This research was
conducted to discover the effect of atmosphere composition during storage at
room temperature on the quality of Berastagi tangerines. The research was
conducted by applying a complete randomly design with two factors, i e
atmosphere composition of A1 = concentrations of O2 3-7%, concentrations of CO2
1-3%, A2 = concentrations of O2 8-12%, concentrations of CO2 1-3%, A3 =
concentrations of O2 3-7%, concentrations of CO2 4-6%, A4 = concentrations of
O2 8-12%, concentrations of CO2 4-6%, and A5 = Control (open air). Length of
storage were L1 = 5days, L2 = 10 days, and L3 = 15 days. The Parameters
obsserved were water content, mass loss, vitamin C content, total soluble
solids, total acid, hardness, organoleptic of color, smell, taste, and texture.
The results of the research showedthat atmosphere composition had highly
significant effect the water content, mass loss, vitamin C content, total
soluble solids, total acid, hardness, organoleptic of color, smell, taste, and
texture. The length of storage had highly significanteffect on the water
content, mass loss, vitamin C content, total soluble solids, total acid,
hardness, organoleptic of color, smell, taste, and texture. The longer of the
length of the storage , the lower the water content, the vitamin C content, and
the total acid, but the higher the mass loss was. The interaction only affected
the water content and the total acid. The air composition of O2 3-7%, and CO2
1-3% could maintain the quality of Berastagi tangerine for 15 days.
Penulis: Marisi
Kode Jurnal: jppertaniandd160478
